Monday, May 9, 2011

鮮蝦波菜水饺/Shrimp, Pork and Spinach Dumpling

I was traveling in Seattle for the past five days with my little family for the Mother's Day weekend and we had an amazing time there.  I also wanted to send big hugs out to all the moms and their moms and their moms and ... you get the idea.  I hope you all had a wonderful Mother's Day because you deserved it!

Last week, I released my Dumpling Videos and had a lot of great feedback!  This dumpling recipe is an authentic Sichuan style dumpling which is also very popular in Northern China.  I haven't seen this type of dumpling in any of Vancouver's Markets however they are easy to make and all the ingredients should be available at your local supermarket.  I made 38 dumplings with these ingredients and my husband and I finished them all for dinner.  They were incredibly delicious and we couldn't stop eating them!  Just like homemade Wontons, you can make more dumplings at one time and keep them in the freezer so it's very convenient if you have a family.  Whenever you are in a hurry and need a quick, comforting and energizing meal you will have your homemade dumplings ready.


  • 1 package of dumpling wraps (about 1 lb)
  • 5 oz Bok Choy

For the filling:

  • 6 oz ground pork
  • 3 oz cooked small shrimps
  • 4 tsp chopped green onion
  • 2 tsp ground ginger
  • 3 tsp cornstarch
  • a quarter tsp salt
  • 3 oz baby spinach
  • 1 oz dried mung bean noodles
  • 2 eggs
  • 1 tsp olive oil

For the dipping sauce: 
(Serving per person)

  • 1 tsp soy sauce
  • 2 tbsp vinegar
  • 1 tsp sesame oil
  • 1 tsp chili oil
  • 1 tsp chopped green onion
  • half tsp ground Sichuan peppercorn (optional)
  • 1 tsp roasted sesame seeds


  1. Soak the mung bean noodles.  Beat the eggs in a bowl.
  2. In a medium nonstick pan, heat up 1 tsp olive oil over medium-high heat. Add the egg, stir for a few seconds and turn off the heat.
  3. Bring half a medium pot of water to a boil.  Add ½ tbsp olive oil to the water - this will help to keep the spinach green.  Blanche the spinach in the boiling water.  Transfer the spinach to a colander, let cool.
  4. Cut the soaked mung bean noodles approximately half inch long.  Cut the spinach carefully.
  5. In a bowl, add the ground pork, chopped green onion, ground ginger, egg, mung bean noodles, spinach, cornstarch and salt.  Mix everything by hand evenly. 
  6. Add the dipping sauce ingredients in a small bowl and mix everything evenly.
  7. Take the dumpling wraps and fold the dumplings (See the video).
  8. Bring half a medium pot of water to a boil.  Add the Bok Choy to the boiling water and cook for 2 minutes.  Transfer to a serving plate.
  9. In the same pot, add the dumplings to the boiling water and cook for about 4 -  5 minutes.  When the dumplings are floating on top of the water they are ready.  Add 1 cup of cold water to cool down the wonton skins so they don't get soft.  Bring to a boil again, and then transfer all dumplings to the serving plate where you have the cooked Bok Choy.  Take a dumpling and dip in the dipping sauce, and enjoy your authentic Shrimp, Pork and Spinach Dumpling.


  1. What a lovely videos Kelly! You are beautiful and so comfortable in front of the camera! Awesome recipe, I love how flavorful is!

  2. Kelly, your dumplings are picture perfect! You must have a lot of practice.
    I just posted about eating har gow in Vancouver's Chinatown, but my dumplings aren't half as uniform as yours.
    Great job!